Saturday, October 27, 2012

Love is the answer...


Tuesday, October 2, 2012

Easy Roasted Brussel Sprouts with Bacon and Parmesan

Thanksgiving in Canada is this weekend and I simply love this holiday. There's this smell in the air that I wish I could capture in a bottle. Turkey and stuffing and pie oh my... This year I am hosting my first ever Thanksgiving dinner at our new house. We finally have room to invite everyone over! In planning the menu I am going to add a few traditional dishes that I remember eating as a kid. For instance, there's the always popular, ever elusive, always comforting, pea casserole made with mushroom soup that I loved as a kid, it wouldn't be thanksgiving without that darn casserole. I also would like to introduce new traditions to my stlll young family, so this year I will welcome a new dish to the table. The best thing is this side dish is simple to prepare and delicious. I believe even a brussel sprout naysayer will enjoy this.

Start with a bunch of fresh Brussel sprouts and trim off the brown ends and pull off any yellow or discoloured outer leaves. Cut in half length wise.

Next lay them cut side down with a little breathing room around the sprouts. If you don't give them space, crowded sprouts will get too steamy and turn to mush. Drizzle with a little olive oil.

Roast in a 400 degrees F oven until tender, about 25 mins. Then liberally sprinkle on VE Smoky Bacon topper, 1/4 cup of Parmesan cheese, VE Herb and Garlic Sea Salt and fresh VE Ground Pepper to your own taste. Then put back in the oven for another 10 mins.


Sprouts should be tender and golden brown. Finish off with some more fresh parmesan if you please. Serve immediately.

Happy Thanksgiving!